Odeliza Jacoba Recipes

Mahalo Chicos,

On my three most recent post I share with you how to make home made egg roll or rather lumpia wrappers, the vegetarian fillings, and home made sweet and sour sauce. Now I will share my favorite starter dish to any South Asian feasts. My Vegetarian Thai Rolls are light yet filling that one can eat it as a meal by it’s self.

Serves: Up to four depending on how much wrappers you make

Prep Time: Less that 10 minutes

Cook Time: Less than 3 minutes

What you’ll need and do:

For the Filling:

1. About 2 c already made glass noodles cut into small inch size, if you don’t have any glass noodles you can use any noodle of your choice.

2. 1 medium carrot shredded

3. 1/2 c shredded white cabbage

4. 1 onion cut julienne style

5. 1/2 c soy sauce

6. Freshly ground sea salt and vinegar

7. Mix all the ingredients in a bowl and get ready to prepare the Thai rolls.

8. Take about 1/2 t of the mixture and place in the center of the wrapper.

9. Take one egg and use the a little of the egg to seal the wrappers.

10. Take the left and right sides of the wrapper and fold, then roll on one side the wrapper until you reach the end, before you reach the end seal with a little of the beaten egg.

11. Keep going, its a long tasks but the rewards are wonderful.

12. Heat a deep oil pan and get ready to fry the Thai Rolls.

13. Fry a few at a time ensuring that the head is not too hot and that you do not burn the rolls. It should only take a matter of a seconds per each side.

14. Take a plate with a paper towel on top and place the already deep fried rolls so that some of the oil can come out.

15. Serve with the home made sweet and sour sauce.

Enjoy.

Ciao

www.odefusion.com

Mahahlo Chicos,

My peanut sauce is great for dipping as well as a sauce for noddles, and rice dishes. For this post I’ve created a dish called peanut noodles with roasted vegetables. Its hearty and has a burst of South Asian flavor. Not only does it taste delicious, its really easy to make even the most in-experienced person in the kitchen can create this gourmet dish.

Serves: Up to 2 people

Prep Time: About 8 minutes or less

Cook Time: About 30 minutes or less

What you’ll need and do:

For the Peanut Sauce:

1. C creamy peanut butter or what ever peanut butter you have on hand

2. 1 c red whine vinegar

3. 1 c soy sauce

4. 1 c warm water

5. Mix everything in a bowl and set aside.

For the Roasted vegetables:

1. Bell peppers, asparagus, potatoes, tomatoes, you can use just about any kind of vegetable minus the tomatoes being fruit and all.

2. Once you’ve selected your vegetables make sure they are cut and cleaned. Brush olive oil and add some freshly ground sea salt and black pepper corns.

3. Pre-heat your oven to 200 celsius to broil. Broil the vegetables until roasted.

4. Remove, from oven and allow to cool while you prep the plate.

For the Noodles:

1. I like to use buck wheat noodles, but you can use any noodles you like just ensure that they are not glass noodles or soft clear noodles of any sort as it does not go well with the roasted vegetables.

2. Prepare the noodles as per the pack instructions.

3. To prep the plate, add the noodles, then some mixture of the roasted vegetables, that add some of the peanut sauce.

Enjoy,

Ciao,

Odeliza Jacoba

Odeliza

Mahalo Chicos,

My two most recent posts share a family recipe on homemade lumpia wrappers and homemade sweet and sour sauce. Now I will share my own vegetarian version for the lumpia fillings

Serves: Up to 4 people depending on how much lumpia wrappers you make.

Prep time: Less than ten minutes

Cook time: Less than ten minutes

What to do:

1. 4 egg whites

2. 1 c been sprouts

3. 1 c cooked peas

4. 1/2 c shredded carrots

5. 1 shredded cabbage

What to do:

1. Take all ingredients and cook as if you are cooking any omelette.

2. Cut into bite size pieces and reserve for the lumpia.

Enjoy,

Odeliza Jacoba

Odeliza